Tropical Chinese Chicken Salad

We've had an unusually warm Spring in Oregon, and I can't bring myself spend the evenings inside cooking dinner. That means we've been eating lots of salad and no bake meals. Over the weekend I pre-cooked a bunch of boneless, skinless chicken breasts to use throughout the week. I've used the chicken in a variety of ways, including Chicken Salad in an Avocado and most recently, Chinese Chicken Salad with homemade asian vinaigrette. With macadamia nuts, of course. Because by now you know that I can't avoid bringing tropical to the table.

This chinese chicken salad is the perfect recipe because it works as either a side salad or an entree. And maybe I'm just a texture person, but I can't get enough of all the crunch: the fresh veggies, crispy romaine lettuce, salty mac nuts and chow mein noodles mixed in. It's totally a flavor sensation!

Tropical Chinese Chicken Salad

Serves 2-4

Salad ingredients:

2 bunches romaine lettuce, chopped

1 cooked chicken breast, shredded

1 carrot, cut into matchsticks

1 celery, cut into matchsticks

¼ cup macadamia nuts, coarsely chopped

1 T cilantro

2 scallions, diced

2T toasted sesame seeds

1/4 cup chow mein noodles + extra for garnish

Asian Vinaigrette Ingredients:

1 1/2 T Rice vinegar

1 ½ T Shoyu

1 ½ T honey

1 T sesame oil

½ tsp minced Garlic

1 tsp Toasted sesame seeds

Directions:

Cut lettuce into bite size pieces. Add to bowl along with chicken, carrot, celery, macadamia nuts, scallions and cilantro. Make salad dressing by whisking all ingredients together. Toss into salad, and sprinkle wand fried chow mein. Serve immediately. 

Chicken Salad in an Avocado Bowl

My paternal grandmother was an artist and an amazing cook. One of my favorite things she served was chicken salad. But, this was no ordinary chicken salad. She made it with a ton of goodies mixed in – like fruit, veggies and nuts. She'd serve it with a green salad as well as different types of bread and crackers. It was a perfect family style meal because there was something for everyone. Even at a young age, I remember thinking that I would make this dish when I was grown up.

I'm not sure if I'm a grown up or not yet, but I love re-creating her chicken salad recipe. I often modify it depending on what's in our fridge and cabinets. And, like my grandma, I enjoy experimenting with different ways to serve the salad.

Currently I've been neglecting the bread completely and instead scoop the chicken salad into an avocado. Although I'm a total carb-o-holic, I don't miss the bread at all in this dish. There is so much going on – different textures and flavors – but it's protein-packed and therefore super filling at the same time. A win, win, in my book.

Next time you have leftover chicken at dinner, whip up some chicken salad in an avocado bowl. Wrap it up and tomorrow's lunch is all set, and guaranteed to be soggy-free (is there anything worse than soggy sandwich bread? Ugh.) Tested and approved in our household.

Chicken Salad in an Avocado Bowl

Makes 4 servings

1 cooked chicken breast (or use canned chicken or tuna)
1 celery stock, diced
1/2 diced apple
1/4 cup diced dried apricots
1/2 cup slivered almonds
1/4 cup diced red onion
2 T diced green onion
1/4 cup mayonaise
Salt + pepper
2 ripe avocados

Cube chicken breast into small pieces, and toss in a bowl along with celery, apple, dried apricots, almonds, and red and green onion. Mix in the mayo until covered evenly, and add salt and pepper to taste.

Cut both avocados in half length wise and remove pit. Line avocado halves on a plate and use an ice cream scoop to spoon a large scoop of chicken salad onto each avocado half. Serve cold.

rhubarb custard pie {in a jar}

Oh snap, it's that time again. Rhubarb season, that is. My husband's least favorite time of year, second to his birthday, which he is strangely anti-celebrating. He's a big weirdo. But that's a whole other story :)

I, on the other hand, am mildly obsessed with rhubarb. And when it's in season, I'll be the first to admit that I go slightly... crazy. Sam claims a person can only have so much rhubarb. I beg to differ. So until he leaves the dark side and comes to his senses, I'm going to spend the spring perfecting my favorite rhubarb recipes. Like, rhubarb custard pie. In jars. Because, everyone likes food in cute little jars, right? Yup.

Although I've been in Portland for many years now, I still geek out when the seasons change. It's just not the same in Hawaii. I love rhubarb because it's the first sign that Spring is in full bloom and summer is around the corner. That time of year where the days are getting longer, and we're finally seeing as much sunshine as we are rain. The trees are green again and birds are chirping and everything just smells good (tell me you've noticed the smell?!).

Maybe this will be the rhubarb dish that changes his mind. If not, I will likely be eating all 6 jars. I'm just being honest. Happy rhubarb season!

Rhubarb Custard Pie in a jar

Makes 6 servings

Pie Ingredients:
3 eggs
3 T milk
1 1/2 cup sugar
1/4 cup flour
4 heaping cups rhubarb slices
6 8oz canning jars

Crumble Ingredients:
1/4 cup butter, cubed
1/4 cup oats
1/4 cup brown sugar
1/4 cup flour

Preheat oven to 425 degrees. Beat eggs slightly and then add milk. In a separate bowl, mix together sugar and flour, then add to egg mixture. Stir in rhubarb and scoop into glass jars (not exceeding 3/4 full as mixture expands when baking). Mix crumble ingredients together with your fingers until mixture gets chunky. Divide mixture on top of pie filling, and place jars on a baking sheet. Bake for approximately 45 minutes or until bubbling. Please be careful when removing jars from oven. They will be hot! Let cool before screwing lid onto jars.